First measure and keep all the ingredients ready. Pressure cook potato for 4 whistles, till very soft. Allow it to cool and transfer it to a mixer. You can mash or grate the boiled potato also.
Grind it to a paste, without adding water. In a wide bowl, add besan flour, grinded potato, chilli powder and pepper powder.
Then add hing and chat masala powder.
Now add required salt and squeeze lemon juice.
Now sprinkle very little water, don't pour (as we add grinded potato) and start kneading the dough. If the dough is dry, it will be hard to press. If too sticky, the bhujia absorbs more oil. The dough should be in just medium texture. Take the sev presser, stuff a portion of the dough into it and close the lid of the presser.
Heat oil in a kadai, drop a small piece of the dough, if it raises immediately, then the oil temperature is perfect for frying. Press the dough in oil in circles, from sides to center. Don't crowd the oil, just 1 or 2 layers is enough. Fry in medium flame on both sides, till the bubble ceases and turns golden colour.
Drain it kitchen towel and let it cool down completely. Break it into pieces, sprinkle with little more chaat masala and toss well.Enjoy this aloo bhujia with dodha burfi and filter coffee.
Tips for Potato Sev Recipe
1. Potato should be pressure cooked well, so it will be easy for grinding, mashing or grating. 2. Chilli powder can be replaced with green chilli, grind it along with potato. 3. For more flavour few mint leaves can be added, if using grind it with potato. 4. For tangy taste, little amchur powder can be used for this potato sev recipe. 5. Adjust chilli and pepper powder as per spice level preferred. 6. If the dough is dry, it will be hard to press. So sprinkle little water, knead again and use it. 7. If the dough is sticky, the sev absorbs more oil. Add little more besan flour and mix again. 8. Be alert when adding water, as the grinded potato also, has extra water in it. 9. Don't make this aloo bhujia recipe in hot fuming oil as the sev becomes brown and taste bitter. 10. Oil gets absorbed by time, so pour enough oil and fry again. 11. Sprinkling chaat masala, at last, is optional only, but it gives an extra zing to the snack.